Equipment to set up a professional kitchen

The professional salamander is used to bake, gratinate and toast foods, or keep dishes hot.

Braising is a slow cooking technique that allows food to be processed in two stages: roasting and stewing.

Betting on fried foods in catering can prove to be a winning bet because fried foods represent an evergreen gastronomic proposition that everyone agrees on.

The equipment and furnishings of a professional kitchen depend on the type of service to be offered. A steakhouse will need electric ovens, fry tops, and meat processing equipment, a pizza parlor will need wood-burning ovens and mixers, a traditional restaurant a stovetop with many burners, and so on.

Afume extraction system is of fundamental importance in a catering facility that has a professional kitchen. Restaurants, pizzerias, pubs are the places where having a quality extractor hood is necessary for the livability of the environment and not to contaminate the food with aromas and scents of different ingredients, perhaps hostile to the dish being prepared.

In the catering sector and wherever you work in direct contact with food, a right professional equipment is able to optimize daily activities and make work processes fluid, and responds to the optimal preservation needs of raw materials, avoiding waste e guaranteeing quality.